You ever see something in a drink recipe that makes you think, “What da fug’s that doing in there?” I was poking through CocktailDB the other day and said just that very thing. A little background, though…
We had some egg whites left over after Jen made homemade pasta. Because the eggs were very fresh, I thought I’d use the whites for cocktails. So I searched CocktailDB for recipes with egg whites. I wanted to try something new, and not your usual gin fizz.
I came across a drink called the Fan Tan. Here’s the recipe on CocktailDB*:
Shake in iced cocktail shaker & strain
1 1/2 oz ginger flavored brandy
1/2 oz fresh lemon juice
1/2 egg white
1 dash Tabasco sauce
Serve in a cocktail glass (4.5 oz)
The Tabasco, as you might imagine, caused my “da fug” moment. I googled around a bit and found another recipe on Mixology.com:
1 1/2 oz. Brandy – Ginger
1 dash Juice – Lemon
1 drop Tabasco
1/2 Egg – White
Shake with cracked ice; strain into chilled cocktail glass.
I started thinking about this. The only gingered brandy on the market that I know of is Canton, and its flavor profile already carries a hint of hot spice from the ginger. Used judiciously, the Tabasco should, I thought, complement that. The trick was going to be balancing the drink so that the Tabasco didn’t overwhelm it.
photo by Jennifer Hess
I added it sparingly, stirring and tasting after each drop, until I had the balance I wanted. And I have to say, it worked out just as I thought it would. Jen didn’t even taste the Tobasco until I told her it was there, and even then, she had to roll the drink around in her mouth a bit before she noticed its subtle influence.
*I’m aware that my blockquote formatting is screwed; this version of WP seems to parse the HTML/CSS differently than the previous release, for some reason.